Fruit Tart with Blueberry Dark Chocolate Preserve Recipe

Preparation 2 hours Serves 8 people

Pastry cream:
You need to make this first so the pastry cream has a chance to cool and set before you assemble your tart.

2 cups of whole milk
1/2 cup sugar
4 tablespoons unbleached flour
2 egg yolks
1 tablespoon unsalted butter
2 teaspoons vanilla extract

Scald the milk in a heavy saucepan. While the milk is heating, whisk sugar and flour together in a stainless steel mixing bowl. When the milk is scalded, remove the skin and slowly pour the milk into the flour and sugar whisking constantly. Place the bowl over a sauce pan of boiling water (double boiler.) Stir constantly until the mixture coats the back of a spoon -approximately 10 minutes. Add egg yolks and stirring constantly, cook about 10 minutes until the mixture heavily coats the back of a spoon. Remove from the heat, stir in butter and vanilla. Pat plastic wrap on the surface of the pastry cream to prevent a skin from forming. Chill. Prepare your pie crust and wash and dry your fruit.

Pie crust: Ingredients
1 ⅛ cups organic AP flour
½ tsp. Salt
1 tsp. Sugar
1 stick unsalted butter-very cold, cut into pieces
3 tbsp. Ice water.


Crust Preparation
Mix flour, salt, sugar in a food processor and pulse two times.
Add butter and pulse for 10 seconds. It should look like cornmeal.
Slowly add ice water with the food processor on.
Continue till flour is mixed and rolls into a ball. Do not over mix.
Cover and Refrigerate before rolling. Dough will last two days in the refrigerator and freeze indefinitely.
Roll the chilled dough and place in an un-greased pie plate. Prick with a fork and refrigerate.
Bake in a preheated oven at 450° for 8 to 10 minutes.
When the crust is completely cooled, brush with a generous amount of  Akaka Falls Farm’s Blueberry Dark Chocolate Preserve and chill for 15 minutes in the refrigerator.
Spread the pastry cream over the brushed chocolate crust.


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